Boil the rice with water at par. Let the end result be non sticky and partially dry. You can also use rice from previous day.

Take a flat plate and apply oil (greasing)

Transfer the rice onto the plate and spread with a fork evenly. Let it cool under a fan.

In a bowl crack 2 eggs and add a little oil. I used olive oil in this case.

Whisk the contents with a fork until the eggs and oil have fully blended into an emulsion.

In a pan add oil and heat until smoky. Now add the rice and keep tossing quickly till evenly heated. Add the capsicum and spring onions. Now add soy sauce, salt and white pepper powder. Push it aside and make way for the eggs in the same pan.

Add the egg mixture. Keep pulling it inwards with a fork until about a minute or so. Once it begins to coagulate, mix it with the rice and keep tossing till the entire rice is properly mixed.

Once mixed keep aside and serve when ready to eat. I usually let it cool and heat it once again for that typical flavour.